{"id":1875,"date":"2020-08-31T12:00:00","date_gmt":"2020-08-31T16:00:00","guid":{"rendered":"https:\/\/reversingdiabetes.xyz\/blog\/2020\/08\/vegetarian-zucchini-courgette-lasagna-casserole\/"},"modified":"2021-11-17T08:37:52","modified_gmt":"2021-11-17T12:37:52","slug":"vegetarian-zucchini-lasagna-casserole","status":"publish","type":"post","link":"https:\/\/reversingdiabetes.xyz\/blog\/vegetarian-zucchini-lasagna-casserole\/","title":{"rendered":"vegetarian zucchini (courgette) lasagna casserole"},"content":{"rendered":"
\"\"<\/div>\n

I was planning to do salad last week, but my garden presented me with entirely too much zucchini to ignore, so I needed to do something about it.<\/p>\n

I wanted to do a cheese-based lasagna, but had a few quandaries. First, my \u201cnormal\u201d cheese lasagna recipe is *way* too caloric. But if I cut the cheese significantly, would this vegetarian casserole have enough protein for a meal? A quick back-of-the-envelope calculation indicated it would.<\/p>\n

Following the basic framework of the RBS, if I wanted to make 4 servings, I\u2019d need 3 pounds of zucchini; will this fit in my lasagna pan? As you can see from the photo, it did!<\/p>\n

So we had a relatively healthy low carb dinner possible here.<\/p>\n

The zucchini was free, as it often is this time of year whether you garden personally or not, I have a small herb garden, already had sauce and mozzarella on hand, so only needed to buy some ricotta making for a relatively cheap low carb meal for 4 days.<\/p>\n

I didn\u2019t want it watery though, as often happens with zucchini. But having just made dill pickles a few weeks earlier, it occurred to me that salting the zucchini in advance would draw a lot of the water out.<\/p>\n

And if I used my food processor with the slicing blade to slice it very thinly, there\u2019d be a lot of surface area for the salt to work on, and simplifying the prep like that would make this a pretty easy keto dinner. And very thin slices would make it cook about as fast as a lasagna made with traditional precooked noodles.<\/p>\n

So I converted my baked zucchini recipe to a keto casserole recipe, but it is so zucchini-heavy that it could almost be considered zucchini parmesan!<\/p>\n

After running the macros, I discovered that this easy zucchini recipe was also a very low calorie recipe. In fact, I\u2019d need a small salad with a half portion of RBS salad dressing or a chaffle<\/a> (with garlic butter?) to make it caloric enough for a keto friendly OMAD meal.<\/p>\n

Without further ado, here\u2019s my quick and easy low carb dinner recipe:<\/p>\n

Ingredients<\/h5>\n